1. Preheat your oven to 200°F (93°C) and line two baking sheets with parchment paper. Fit a piping bag with a large star or round tip.

2. In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating.

3. Slowly add the granulated sugar, 1 tablespoon at a time, while beating. Whip until stiff, glossy peaks form, about 7–8 minutes.

4. Add the vanilla extract and a few drops of green gel food coloring. Beat briefly until the color is evenly mixed.

5. Transfer the meringue to your piping bag. Pipe tall swirls resembling Christmas trees, spacing them about 1 inch apart.

6. Decorate with sprinkles and edible glitter if using.

7. Bake for 1 hour. Do not open the oven. After 1 hour, turn the oven off and let the meringues sit inside for another hour to fully dry out.

8. Once cooled, remove them from the baking sheet and store in an airtight container.